| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Main dish, Meats |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Gin |
| 2 |
tb |
Vegetable oil |
| 1 |
tb |
Dry vermouth |
| 2 |
|
Garlic cloves crushed |
| 1/2 |
ts |
Dried basil |
| 1/2 |
ts |
Dried marjoram |
| 1/4 |
ts |
Salt |
| 2 |
|
5 oz rib eye/sirloin steaks |
| 6 |
|
Pimento stuffed olives |
|
|
Dash of angostura bitters |
INSTRUCTIONS
In a shallow dish, combine all ingredients except meat and olives. Score
steaks with shallow crisscross cuts on one side; add to marinade. Marinate
at room temperature for two hours; turn several times. Remove steaks, save
marinade. Broil or place on hot grill about three inches from heat. Cook
four minutes per side for rare; six minutes for medium; baste meat several
times with marinade. Garnish with olives on a toothpick.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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